In God We Trust
est.1997
Updated November 28, 2018
Italian Sunday Gravy
From the kitchen of you hopefully!
Ingredients:
2 lb Italian sausage
Olive oil
1 white onion
2 teaspoons minced garlic
12 ounces tomato paste
28 ounces diced tomatoes
28 ounces tomato sauce
(feel free to boil, blanch and crush your own tomatoes to make your own scratch tomato sauce if you're so inclined)
2 cups water
3 teaspoons basil
2 teaspoons dried parsley flakes
1 teaspoon salt
2 tablespoons Italian seasoning
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1 pound pasta
Fresh Parmesan cheese
Here are the step by step instructions:
1. You will need these items.
2. Very finely chop a white onion. I highly recommend that you first slice the onion into paper thin slices,
and then mince it. You want the onion to become almost translucent as it cooks, you don't want chunks of
onion in your finished sauce, you want the onion to melt into the sauce itself.
3. In an 8 quart pot, brown 2 pounds. Italian sausage over medium heat.
4. Place your finely chopped onion in olive oil in a pan...
5. Add the onion into the 8 quart pot.
...and saute until the onion is almost transparent, but not burned.
6. In a skillet saute 2 tablespoons of minced garlic in olive oil for about 2 minutes,
or until golden brown. Do not burn the garlic, or you will have to start over.
7. Add the garlic to the 8 quart pot.
8. Add 12 ounces tomato paste into a skillet, and saute on low heat until the paste becomes warm, soft, and pliable.
9. Add 28 ounces tomato sauce and 28 ounces diced tomatoes to the paste. Whisk until well blended.
(you can boil, blanch and crush your own tomatoes to make your own scratch tomato sauce if you're so inclined.
I'm sure it's better than this canned stuff)
10. Add about 2 cups of water. You will want to increase or decrease the amount of water you use based
upon how long you want to cook the sauce, but these adjustments can be made as you become used
to the recipe. For your first time, just add 2 cups.
11. In a separate bowl combine
3 tsp basil,
2 tsp dried parsley flakes,
1 tsp salt,
2 tablespoons Italian seasoning,
1/4 tsp coarse ground black pepper,
1/4-1/2 tsp crushed red pepper flakes or cayenne.
Whisk until well blended.
12. Add the combined spices, turn up the heat to medium high, and barely bring the sauce to a boil while whisking.
13. Pour the sauce into the 8 quart pot and stir in thoroughly.
14. Heat your 8 quart pot on medium heat until the sauce begins to bubble, then turn the heat to low, cock the lid,
and let the sauce cook for about 8 hours. You cock the lid to allow water to evaporate, which is why you
want to adjust the amount of water you add depending on the cook time. If the sauce becomes too thick,
you can always add more water.
15. Prepare your pasta of choice al dente, and serve.
If you use this recipe, tell me what you think. cmlangdale@gmail.com
